Preparation

For crust:

Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead: Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

my notes

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Recent Review

Great success! It seems to me the key to the crust is not to overwork the mixture and to base the amount of ice water added on your flour mix and environment (humidity where you're baking has a lot to do with it). I used this recipe for a large brunch get together, and it was a big success! The cherries I used were a bit on the tart side, so I added a little more sugar. Delicious!